Reviewer:

When I search for BROWN Rice recipes, I expected them to use BROWN Rice not white rice which is something else altogether! Perhaps this recipe while looking delicious might be re-named to represent what it REALLY is. Thanks

Reviewer:

Usually when I make brown rice, even in the rice cooker, it always retains a crunchiness that I can't stand. This method, however, truly softened it up and made for an absolutely delicious sidedish! I actually omitted the butter - you don't need it. I instead added 1 and 1/2 cups of sliced mushrooms, and an extra cup of broth. It was moist and delicious. However, it took much longer than an hour to finish - at 350, it took closer to 2 hours. But perhaps my oven needs to be calibrated. Thanks for the recipe, I will use it often to prepare brown rice.

Reviewer:

This a easy way to cook rice. I used 1 cup each of chicken and beef broth also an extra cup of water. (I used brown basmati rice and ratios were 1cup rice to 3 cups liquid) I used garlic powder and omited the seasoned salt. I omited the butter. In 2 tablespoons of olive oil I sauted chopped onions, sliced mushrooms and added this along with dried parlsey to rice. I baked rice covered and it turned out perfect.

Reviewer:

This is a good recipe. I added a little water as others did so soften it up and actually used 1/2 wild & 1/2 brown rice. Dixiebell must have reviewed the wrong recipe. This definitely called for brown rice. I agree though that if you are looking for brown rice recipes all that should come up are recipes using Brown Rice not white. Will use this one again

Reviewer:

OK - quite salty, I suggest you use a bit of water (maybe 1/2 cup and reduce each stock by 1/4 cup). You really don't need the extra table salt unless your broth is low sodium. Half of my family, including me, enjoyed it; the other half really didn't. It may have had something to do with our very old brown rice though!